an ode to snooks

i promised stephanie that i would make fried pickles as a tribute to snookie from jersey shore,and i have to say, i'm really glad i did. i've been wanting to try fried pickles ever since i saw them on the travel channel's "deep fried paradise"
they're so simple to make, here's what i did

set yourself up an assembly line of dishes, it's going to make things run much smoother. in your first dish, mix equal portions of flour and cornstarch(cornstarch helps crisp anything you're frying). season with salt,pepper, and ground red pepper (not the red pepper flakes). in your middle dish(i used a bowl it was much easier) whisk together two eggs, and about a tablespoon of milk. finally your last dish, do the same thing as your first, equal portions of cornstarch and flour. season again with salt, pepper, and red pepper.



before you prep your pickles, heat your oil up. i used a small frying pan. fill with about two inches of vegetable oil.drain your pickles( i used dill chips)


toss your pickle slices in your first dish, covering all sides with the flour/cornstarch mixture

then transfer the covered pickles to your egg and milk bowl

after those are coated, transfer them to your last bowl and coat in your flour mixture.

and finally, you can throw those bad boys into the hot oil.

after frying to desired crispness, drain the excess oil on a paper towel coated plate. serve with ranch dressing, and eat up!

oh delicata

so this evening was my very first time ever using delicata squash. i'd never even heard of it until we got it out of our garden. i looked up some recipes online and found the one i'm about to post. it was absolutely delicious. the squash tasted almost like a sweet potato. i can't wait to eat it again.

2 delicata squash
2 tablespoons butter
4 tablespoons brown sugar
4 teaspoons maple syrup
pinch of salt
pinch of ground pepper(optional)

preheat your oven to 400degrees

cut your squash length-wise in half and scoop the seeds out. i chose to toss the seeds but you can keep them and use them as pumpkin seeds

then rub a tablespoon of butter into each half.. i ended up just breaking the butter up instead of rubbing it everywhere



then sprinkle salt and pepper into each. take a tablespoon of brown sugar and rub it into the butter into each half



drizzle a teaspoon of syrup on each half. before you place into the oven, pour a little water down onto your baking sheet, this just ensures the squash does not dry out on the outside while baking.

the squash will take about an hour to bake, and while it does, it permeates the room with it's delicious smell. i highly recommend this recipe, i will definitely make it again

one recipe down, one more to go today.
i made the black bottom cupcakes first today. this was my first time making them, so i was really excited! the general consensus in my house is that they turned out great, i guess that's all i can ask for!
here's the recipe that i used:

cream cheese filling:

8 ounces softened cream cheese
1/2 cup confectioners sugar
1 egg
1 tsp. vanilla
1 cup semi-sweet chocolate chips

* cream everything together in a standing mixer, then add chocolate chips at the end





batter:

2 1/4 cup flour
3/4 cup sugar
1/2 cup brown sugar
1/4 cup cocoa powder
1 1/2 tsp. baking soda
3/8 tsp. salt
1 1/2 cup boiling water
2 tbsp. butter
1/2 cup vegetable oil
1 1/2 tsp. apple cider vinegar
1 1/2 tsp. vanilla

sift together all of your dry ingredients, and then create a well in the center.


while boiling your water, add your butter to melt. then combine all of your wet ingredients together.
add those to your dry ingredients and mix only until combined, do not over-mix.



pre-heat your oven to 350degrees.

fill your muffin tins about 1/3 of the way full with your batter mixture



then go back over and give each a good heaping spoonful of your cream cheese filling


bake for about 30 minutes, and enjoy!!